These two-bite-sized biscuits are so moreish and versatile. The dough will keep in the fridge for up to two weeks, so you can slice and bake them whenever the craving strikes. Eat them for elevenses or if you’re feeling particularly decadent, sandwich them with ice cream.
This is probably my favourite flavour combination but you can swap things around. Try plain chocolate chip and pistachio, white chocolate and dried cranberry, chopped candied orange or dried apricot with milk or plain chocolate – the permutations are as varied as your imagination and what you have in the pantry.
Chop any fruit or nuts to the same size as your chocolate chips – any bigger and it makes them difficult to slice. I usually slice and cook one log and chill the other for later.
Chocolate and Raspberry Refrigerator Cookies
225g plain flour
Pinch of salt
150g caster sugar
½ tsp vanilla extract
10g freeze-dried raspberries
40g plain chocolate, chopped (I use Callebaut’s callets)
Sift the flour and salt. Cream the butter and sugar in a bowl until soft and light. Lightly whisk together the egg and vanilla extract and beat into the creamed mixture.
Add half the sifted flour and mix to a soft dough, then add the remaining flour, freeze-dried raspberries and chocolate chips and mix until evenly combined.
On a floured worktop, cut the dough in half and roll each half into a fat sausage, about 5cm in diameter. Wrap in foil or plastic wrap and place in the fridge for two or three hours to firm up. (The dough will keep in the fridge for two weeks.)
Heat the oven to 190C/ 375F/ Gas Mark 5. Line one or two baking sheets with non-stick baking paper. Cut the dough into rounds about 5mm thick and place on the paper 1cm apart.
Bake for 10-12 minutes until just tinged with gold at the edges, swapping the trays over if necessary so the biscuits bake evenly. Cool for a couple of minutes then transfer to a wire rack to cool completely. Store in an airtight tin.